I had a barbeque last night at my house and this dessert was the main attraction. Grass fed chef made a bunch of recipes from Mediterranean Paleo Cooking including Kefta kebabs and charmoula marinated chicken. He was the boss of the grill! Everyone was raving about this his grilling and they were delighted by my light end of meal treat perfect for spring and summer bbq’s.
Paleo Blackberry Shortcake Recipe
Prep time: 10 min
Cook time: 25 to 30 min
Yield: 9 muffins
Ingredients:
1/3 cup coconut flour
1/4 cup ground golden flax or chia
1/4 teaspoon baking soda
1 teaspoon vanilla extract (gluten free)
1/2 cup organic cane sugar or 1/2 teaspoon stevia extract
6 eggs
1/2 cup coconut oil, melted
For the topping:
2 pints berries of choice
Whipped cream or whipped coconut cream, for serving
Directions:
Preheat the oven to 350 and line a muffin pan with liners. Mix the coconut flour, flax and baking soda in one bowl. Mix the eggs, sweetener and vanilla in another bowl. Combine the mixtures until smooth and mix in the oil. Pour the batter into muffin liners and place in the oven. Cook until firm in the middle and let them cool for 10 minutes before serving. Top with whipped heavy cream or whipped coconut cream and arrange berries. Serve and enjoy.
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